Month: September 2010

Every year for the past 18 years, Amber’s family has celebrated TEVA fest ( Terry and Eva’s wedding anniversary Pig Roast, camp out fest!) Bob’s corn is the highlight of the meal, ok the pig roast is amazing too, but there’s something special about the freshest corn on the cob that you could ever imagine… perfect crisp bite, savory sweetness, grilled in it’s husk to perfection and dipped in real butter to make it the most incredible food you have ever eaten… you can’t duplicate it- so sorry, but this post is just to brag.

We came across a great article on the web with some ideas for using the top super foods, Artichokes are one of them; this is some info from that article- followed by a recipe they shared and we adapted in to a meal!

“A study in the British Journal of Nutrition showed that artichokes had the highest antioxidant capacity of 40 vegetables and herbs tested. “Like broccoli, cabbage, and cauliflower, artichokes are rich in flavonoids, which help slow the growth of breast and other types of cancer cells in lab studies,” says Dong Moon Shin, M.D., a professor and Frances Kelly Blomeyer chair in cancer research at the Emory Winship Cancer Institute in Atlanta. “

Ingredients:

4 fresh artichokes

2 celery stalks, chopped

1/2 white onion, chopped

1 teaspoon dried oregano

1 tablespoon extra virgin olive oil

1 cup red wine

28-ounce can of chopped tomatoes

4 cloves minced garlic

fresh grated parmesan cheese

2 cups cooked orzo pasta

salt and pepper to taste

Boil 4 artichokes for 30 minutes; drain. In the same pot, brown 2 chopped celery stalks, 1 chopped onion, and 1 teaspoon dried oregano in 1 tablespoon olive oil. Add 1 cup red wine, a 28-ounce can of chopped tomatoes, and 4 cloves minced garlic. Place artichokes in tomato mixture; spoon mixture over then. Cover and simmer for about 35 minutes or until artichokes are tender. Serve over a bed of orzo pasta topped with grated cheese. Enjoy knowing that you are eating SUPER food!